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Coquito is an eggnog-like alcoholic beverage traditionally served in Puerto Rico. It is made with egg yolks, rum, coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves. The drink is commonly associated with the Christmas holidays, where it is traditionally served along with other holiday food.

Left: Coquito.

Often fresh coconut milk is used for this occasion instead of canned. Coconut milk is simmered with evaporated milk and whole spices. In the meantime, eggs are cooked in a double boiler. The milk is then strained and cooled, and cooled eggs and the rest of ingredients are added.

A faster way to prepare coquito is to process all ingredients in a blender, using ground spices and egg substitute.

Variations of the drink include ginger, ground nuts, vanilla and evaporated milk; these ingredients are not required but are used to make the taste sweeter.

Coquito is served in shot glasses or small cups and it is usually sprinkled with grated nutmeg.

A Cuban version (with no garnishes) uses one can of Coco López (a Puerto Rican coconut product), one can of evaporated milk, one cup of white rum, and two scoops of coconut ice cream.

The recipe below does not call for raw eggs. It's a very simple mixed drink.

Coquito Recipe Ingredients

  • 2 15-ounce cans cream of coconut
  • 2 14-ounce cans condensed milk
  • 6 ounces white rum (use less if you like)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon coconut (or vanilla) extract

Prep Time: 10 minutes

Cook Time: 1 hour

Serves: This recipe makes about 36 ounces.

Preparation Method

  1. Mix all ingredients in a blender.
  2. Refrigerate for about an hour before serving. Serve cold.


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